|4||corn cobs corn cob||
|500 g g||butter butter||
|200 ml ml||bourbon whiskey bourbon whiskey||
|150 ml ml||Runny Honey Runny Honey||
Bourbon butter-basted corn cobs
The combination of nutty browned butter and sweet bourbon pairs perfectly with crisp corn on the cob in this unusual barbecue side dish. Don’t be alarmed by the quantity of butter - much of this will drip away during cooking.
- Place the corn in a bowl of cold water and leave to soak for 1 hour - this will stop the corn drying out during cooking.
- Meanwhile, prepare the bourbon butter sauce. Heat the butter in a pan until it starts to foam, then turn the heat down and watch it very carefully - you want the butter to brown in colour but not burn.
- When the butter is beginning to brown and has a nutty aroma, remove from the heat and allow to cool fully (don’t worry about the sediment in the bottom, this can be strained away later).
- Once the butter has cooled add the bourbon and honey, then season with salt and pepper and whisk to combine. If it looks a little lumpy place the pan over a gentle heat, taking care not to let the mixture boil.
- To cook the corn, remove from the water and place straight on the barbecue. Cook for around 15-20 minutes, turning frequently and basting generously with the bourbon butter mixture.
- Once cooked, drizzle over any remaining butter mixture and serve immediately.